Eggplant garlic Sauce

Eggplant garlic Sauce


  • 1 tsp olive oil
  • 1 cup chopped onion
  • 3 cloves garlic
  • 1/2 cup water
  • 1 large sweet red pepper
  • 2 cups eggplant, peeled and cubed
  • 2 cups fresh roma tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1/2 tsp marjoram
  • salt and pepper


Heat olive oil in pan. Add onion, cook for 1 minute. Add garlic, cook for 5 minutes. Add rest of the ingredients, simmer for 30 minutes. Pack into pint containers and freeze. Serve over linguine or spaghetti.

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